Stephen Brook: Vibrant stone-fruit nose, with a strong floral component. Potent. Broad and rich, a creamy and slightly heavy style. With age this seems to have put on some flab, and I’m not sure the embonpoint does it any favors. Too ponderous for an apéritif, and too saggy and alcoholic to be good with most dishes, though would be worth a try with partridge. I suspect this would have been more appetizing two years ago15

Alison Buchanan: Deep golden straw, this is rather subdued for Condrieu, which is rarely subtle in its advances, just hinting at peach and apricot pastries, vanilla, and cream. The palate echoes the nose but is more gregarious in its perfumed charm. The disparity between nose and palate is perhaps an indication of relative youth. Big and robust, this is ultimately no shrinking violet, but there is perfumed complexity, nuances of honey, macadamia nut, and wild herbs to complement food, and an attractive lift of minerals and acidity on the finish, which is long and refined and quite steely17

Anthony Rose: Pale yellow-gold in color, this is showing some light toasty/smoky oak on the nose, intermingled with honeyed peachy fruit on the palate. There’s some attractive peachy ripeness here in a framework of lightly smoky oak and good, albeit restrained underlying Viognier character, backed up by cleansing fresh acidity bringing balance. It just lacks that extra mile of richness that would take it into a more sensual realm16